Traditional Raised Game Pie Food

TRADITIONAL BRITISH GAME PIE RECIPE

Steps:

• Gather the ingredients.
• Heat a tablespoon of oil in a large pan, brown the game meat in batches, and keep to one side.
• Heat the rest of the oil, cook the onions until starting to soften but not color. Add the garlic, bacon, and mushrooms and then cook for 2 to 3 minutes.
• Stir in the flour and cook for 2 minutes. Season well with salt and pepper, and stir in the bay leaves, orange juice and zest, red currant jelly, stock, and port wine.
• Bring to boil, add the meat, and simmer gently for 1 hour or until the meat is tender. Allow to cool.
• Heat the oven to 375 F (Gas 5).
• Flour the inside of metal skillet -do not grease. Roll out enough pastry to fit the inside of the skillet plus 1 centimeter. Gently press the pastry base into the skillet leaving an overhang of 1 centimeter. Fill the pastry case with the meat mixture and cranberries if using. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg and lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the center. Brush the pastry with beaten egg to glaze.
• Bake for 30 minutes on the bottom shelf of the oven followed by 30 minutes on the top shelf, until the pastry is golden brown and the filling is piping hot.

TRADITIONAL RAISED GAME PIE...

Steps:

• 1. WARNING!!! This is not a quick pie!!I used a 22 to 24cm spring-form tin (greased with butter) The day before you need to make the filling as it needs to marinate AND the jelly whether you do it using a traditional stock or if doing a simple stock version. TRADITIONAL HOME-MADE PORK STOCK Ingredients: Traditional: Home-made Pork Stock 1.5 Kg pork bones (with a little meat left on, ribs are good) 2 large carrots, roughly chopped 1 onion, peeled, roughly chopped 1 Bay leaf A few sprigs of thyme A few sage leaves 2 tsp whole black peppercorns (crushed lightly) 1 tsp sea salt Method: For the pork stock place all of the ingredients into a large saucepan and pour in enough water to just cover them (about 4 litres). Bring this slowly to the boil, then reduce the heat to a simmer. Simmer for three hours over a low heat, without a lid to aid evaporation, and skim off any impurities which rise to the surface. After 3 hours strain the stock through a fine mesh sieve into another saucepan, jug or bowl and discard the larger solids. Then sieve this liquid for a second time through an even finer sieve, or better still, through a sieve covered over with a muslin cloth to completely catch all the small particles. This traditional pork stock can now be used in soups, or simmered and reduced further to use as a base for a gravy or a sauce etc. TRADITIONAL HOME-MADE PORK JELLY FOR PORK PIES Talking to your butcher: to make things easier ask your butcher to chop up the pork bones and trotters small enough to fit into a large saucepan, it makes it a lot easier when you communicate and strike up a good rapport with your local butcher. Ingredients: Traditional: Home-made Pork Stock 900g pork bones (with a little meat left on) 2 pig's trotters (to fit in a saucepan) 2 large carrots, roughly chopped 1 onion, peeled, roughly chopped 1 Bay leaf A few sprigs of thyme A few sage leaves 2 tsp whole black peppercorns (crushed lightly) 1 tsp sea salt
• 2. MAKE THE FILLING: First trim all the game meat from the bones and cut it into ¼-½ inch (5 mm-1 cm) cubes. Place the cubed meat in a bowl, pour in the port and brandy (I didn't have port so I used just the brandy), sprinkle with the thyme, salt and pepper, then stir well, cover and leave in a cool place to marinate overnight.
• 3. THE DAY YOU WANT THE PIE (IF SERVING IT HOT) - MAKE THE HOT WATER CRUST PASTRY: pour 300ml of water into saucepan, bring it up to the boil, then add the lard, salt and pepper and bring down to a simmer over a medium heat. When the lard has completely melted, turn off the heat and then add the flour and beat it in thoroughly with a wooden spoon to form a dough. Add a little flour if the dough is still too sticky. Allow to cool a little. Turn the warm dough out onto a clean, floured surface, make a small well in the centre and break the egg in. Knead the egg into the dough by pulling in the sides of the pastry over the eggy surface, pushing down, turning and repeating. Add a few casts of flour if needed. Once kneaded into a stiff dough, remove a quarter of the dough, pat it into a disc and set aside to cool (this is for the pie crust) then cover it in cling film and refrigerate. Form the remaining 3/4 of dough into a large, thick disc wider than the tin. Place it into the bottom of a greased 22 to 24cm spring form tin, and then slowly and carefully work the pastry out and up the sides of the tin with your finger tips, (raising the pie) making sure there are no holes or gaps. Once the pastry has completely covered the spring-form tin (to form the pastry base) and there is a little overhang, cover this in cling film and then chill it in the fridge for an hour (60 minutes) so it can set.
• 4. Now butter your cake tin and pre-heat the oven to gas mark 2, 300°F (150°C). FOR THE PACKING MEAT: Place the pork shoulder cubes, pork belly mince, fine diced bacon rashers, mace, sloe-gin (or red-wine), thyme and sage into a large bowl, season with a good pinch each of sea-salt and freshly ground black pepper, and mix together until all is well combined. This is the 'packing meat' which goes into the pie base and up the sides of the pie (making a well or 'nest'). Place the 'packing meat' into the pastry shell base, flatten it out, and ease it up the edges of the pie - leaving a large well in the centre for the game meats.
• 5. Place the mixed game meats (partridge / pheasant / guinea fowl / venison / rabbit / wild boar etc.) into the well of the packing meat in the pie shell - lay them mixed up, filling the centre of pie fully along with the juices. It does not matter if the pie is 'dome' shape and full, raised pies are often deep filled. Roll out the remaining reserved pastry (the pastry lid) into a 25cm disc, and drape it over the top of the filling. Squeeze the edges together and trim down with scissors to give an edge of about ½ inch (1 cm) standing up proud. Next turn the edge firmly over inwards, pressing it down with the prongs of a fork. Make a steam hole in the top, then re-roll the pastry trimmings and cut out diamond-shaped leaves to decorate the lid. Don't egg wash yet
• 6. Now lay a sheet of foil over the top and bake for 2½ hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to gas mark 5, 375°F (190°C). Carefully remove the pie from the tin. Brush the pastry all over with egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string ***make sure you have this ready because you just don't know till it comes out***. Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown - it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
• 7. IF SERVING COLD: After it comes out of the oven leave to cool, then cover and chill. Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water) then cool it to the syrupy stage and pour it into the pie very gradually via the steam hole (as much as it will take). Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve....finally!

GAME PIE WITH CRANBERRIES & CHESTNUTS

Steps:

• First, make a cranberry sauce for the centre of the pie. Tip 150g of the cranberries and the sugar into a saucepan, add 1 tbsp water and bring to a simmer. Bubble for 4-5 mins until the cranberries have softened and you have a glossy sauce. Cool completely. Mix the remaining filling ingredients (including the remaining cranberries) in a large bowl and season well.
• When you're ready to make the pastry, boil the kettle and grease a deep 20cm loose-bottomed cake tin with a little lard. Tip the flour into a bowl and season with 1 tsp salt. Measure 220ml hot water into a jug and add the lard. Stir until melted, then pour into the flour and mix with a wooden spoon to form a dough. It's best to roll hot water crust pastry while it's warm, so - working quickly - remove a quarter of the pastry, wrap and set aside. Roll the remaining pastry on a floured surface to the thickness of a £1 coin. Use the warm pastry to line your cake tin, leaving any excess pastry overhanging, and pushing it right into the corners. If it tears, patch it up with the excess - this pastry is very forgiving, so you don't have to be too gentle with it. Heat oven to 180C/160C fan/gas 4.
• Pack half the filling into the bottom of the lined tin, making sure there are no air pockets. Spread the cranberry sauce over the meat, then pack the remaining filling on top, creating a slightly domed shape in the middle. Use a pair of scissors to trim the excess pastry to about 2cm all the way around, then brush the inside rim with some of the beaten egg. Unwrap the remaining pastry and roll out to the same thickness as before. Cut into wide strips and use to create a lattice on top of the pie, tightly weaving the pastry strips under and over each other. Pinch the pastry together around the edges, then roll the excess in towards the centre to create a neat edge. Brush the top of the pie with more egg.
• Cook in the oven for 45 mins, then reduce the heat to 160C/ 140C fan/gas 3 and cook for a further 1 hr 30 mins. Leave to cool at room temperature, then chill overnight, or for at least 4 hrs.
• Soak the gelatine in cold water for 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
• Pour the stock into the pie through the holes in the lattice, using a funnel. Pour in a little at a time, allowing a few seconds before each addition (you may not need all the stock). Put in the fridge for another 2 hrs to set the jelly, then serve in wedges. Eat within 3 days.

OLD ENGLISH POSH PICNIC RAISED CHICKEN AND HAM PIE

Steps:

• HOT WATER CRUST PASTRY.
• Sift the flour and salt into a bowl, making a well in the centre.
• Place the water, butter and lard into a saucepan, when the butter and lard has melted bring it all to the boil. Take off the heat.
• Pour the mixture into the centre of the flour. Working very quickly, mix with a wooden spoon. Then knead with hands to produce a smooth and elastic dough. Allow to rest in a warm place for 15 to 20 minutes.
• (This pastry must be used whilst still warm, otherwise it will become brittle and hard to mould. I keep mine in a small pan over gently simmering water.).
• Proceed with your recipe, as below.
• PIE FILLING.
• Place all the pie-filling ingredients in to a large mixing bowl, including the herbs, spices and seasonings. Mix thoroughly with your hands - it's messy, but it's the best way to get everything well amalgamated!
• JELLIED STOCK.
• Heat the chicken or vegetable stock. Mix the gelatine with a little cold water until it is spongy and smooth, gradually add the hot stock to the gelatine and mix thoroughly. Set aside until it is needed.
• MAKING THE PIE.
• Grease an 8" round loose-bottom pie/cake tin or a special decorative pie mould - grease it liberally with melted butter or lard.
• Pre-heat the oven to 180C/350F/Gas Mark 3.
• Take two-thirds of the warm pastry, form into a large, flat disc and put in the bottom of the tin or pie mould. Gently press and mould until the pastry covers the base and sides of the tin, keeping it as even as possible.
• Fill the pastry pie case with the pie filling mixture - packing it down well.
• Moisten the top edges of the pastry with the beaten egg. Roll out the remaining pastry and cut a circle or oblong to fit the top of the tin. Place over the filling and seal the edges, without pressing the pastry down too heavily. Trim the edges. Make a hole in the top centre of the pie and use any pastry trimmings to make pastry leaves and decorative trimmings. Press these onto the top of the pie and glaze the whole thing with beaten egg.
• Now lay a sheet of foil over the top and bake for 2 hours, then remove from the oven. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to 190C/375F/Gas Mark 5. Carefully remove the pie from the tin and brush the pastry all over with the remaining beaten egg. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string.
• Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you will gradually be able to peel it away, but add a little more egg to the unglazed parts) and all the pastry will brown - it will take approximately 30 minutes. As the top will brown before the sides, it will need to be protected with foil while the sides finish browning.
• When the pie is a glowing golden colour, remove from the oven, leave to cool, then cover and chill.
• Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually through a funnel, in to the centre steam hole (as much as it will take). Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve!
• Serve with assorted fresh salads, pickles, mustard, chutney and relishes. Will pie keep for up to 5 days in a cool place or the fridge.
• This freezes very well, defrost overnight, sitting the pie on a wire rack to avoid the pastry becoming soggy.
• Wrap the pie for a picnic in greaseproof paper and cut the pie into slices when you arrive at your destination.

HOT GAME PIE

Steps:

• Untie the pheasants and pull out the legs. Using the tip of a very sharp knife, detach the legs where the thigh joins the body. Then slice off the breast fillets from the rib cage as neatly as possible and set aside. Discard the rest of the carcass.
• Heat 2 tbsp oil in a large pan, brown the legs and season. Add the carrot, onion and 2-3 sprigs thyme, rosemary, bay leaves and cook for 5 mins. Pour in the wine, boil to reduce by three-quarters, then mix in the tomato purée. Cook for 1-2 mins, pour in 1.25 litres water and bring to a rapid boil. Skim off any fat and scum that rises to the top.
• Simmer the stock until it reduces by half to around 600ml, about 15 mins. Strain the stock and pour back into the pan. Boil until reduced to around 300ml. You can make up to this point 2 days in advance or freeze the stock for up to 1 month. (The leg meat isn't used in this recipe, but you can shred
• Make a celeriac purée. Sauté the celeriac in the butter with 2 sprigs rosemary in a covered pan for 15-20 mins until soft. Discard the rosemary. Heat the stock, put a small ladleful in a blender or food processor with the celeriac, then blitz to a purée.
• Slice the breast fillets into large chunks and poach in the stock for 7 mins until just firm. Remove and set aside. Add the sausages, poach for 8-10 mins, then remove and slice. Take the stock off the heat.
• Heat oil in a large frying pan and sauté the pancetta for 4-5 mins. Add the shallots or onions and some oil, then cook for another 5 mins. Tip the mixture into a large bowl. Add more oil to the pan and fry the mushrooms for 5 mins. Add to the bowl and toss together with your hands or a large spoon.
• Tip the parsnips into the pan with the honey and the leaves of a sprig of thyme. Season and cook for 5-7 mins, discard the thyme and remove to the bowl along with the meat. Chop a sprig each of thyme, rosemary and parsley, add to the bowl and toss everything together.
• Heat the stock and mix in 1 tbsp of the celeriac purée and the mustard. Spoon the remaining purée into the bottom of a deep rectangular 22 x 10cm pie dish. Tip the filling on top, then pour over the stock. The filled pie dish can be covered with cling film and chilled for up to a day.
• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured board to the thickness of £1 coin. Beat the yolks until smooth and brush some around the rim of the pie dish. Lay the pastry on top and press down the edge to seal. Using a sharp knife, trim off the excess, then pinch the edges to crimp. Brush evenly with more glaze.
• Cut out some small oval shapes, score leaf marks down the centre and pinch the ends. Fix onto the pastry and glaze with the egg. Fix thyme sprigs on top and crush over some sea salt flakes. Bake the pie for 10 mins, then reduce heat to 180C/fan 160C/gas 4 and bake for another 20-25 mins until golden and crisp. Leave to stand for 10 mins before serving.

RAISED PORK PIE

Steps:

• Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
• To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
• Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
• Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
• Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
• Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.